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Recipe for cooked shrimp?

ciaociao1 Dec 3, 2007 03:59 AM

I have a friend coming for lunch tomorrow and want to use up all the cooked shrimp from the shrimp cocktail last night. I know if I cook it, the results will be rubbery. I don't want to serve shrimp cocktail or shrimp salad/sandwich. Any thoughts on how to serve this somewhat hot?
One thought I had was to make pasta, have shrimp at room temperature and throw it in at the last minute.
Any other ideas would be much appreciated.

  1. c
    ciaociao1 Dec 4, 2007 05:14 AM

    Thanks for all the suggestions! My friend who is NOT adventuresome requested pasta but I am definitely trying some of the below recipes next time since I often have shrimp cocktail left over. Thanks again.

    1. Chew on That Dec 3, 2007 01:13 PM

      Depending on how many more ingredients you want to use, you can make a shrimp jambalaya or shrimp gumbo, or you can make these shrimp kabobs:

      Shrimp Kabobs in Ginger Marmalade


      2 Tbs. minced ginger
      1 clove garlic, minced
      1/4 C. rice wine vinegar
      1/2 C. lime juice
      2 Tbs. brown sugar
      1/4 C. oil
      1 Tbs. sesame oil
      1 Tbs. chopped cilantro
      2 lb. large shrimp, peeled and deveined
      1 bunch scallions, cut into 1" lengths
      1 large red bell pepper, cut into 1" dice and blanched


      In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour. Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.

      Alternately thread shrimp, scallions, and peppers on skewers. Place skewers in center of cooking grate. Grill 4-6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles.

      Yield: 6 servings

      1. Tom P Dec 3, 2007 12:52 PM

        This is perfect for lunch, though it is not hot (serve it as a salad, see below - you have time to marinate it tonight if you choose to give it a try):

        CANDY’S SHRIMP REMOLAUDE - this is just wonderful. And very pretty. Can be served both as an appetizer or a salad.

        2 lbs peeled, cooked shrimp
        11/2 cup olive oil
        1 cup red wine vinegar
        4 T chili sauce
        1/2 cup Creole mustard (I life to use a mustard that is NOT smooth; one with peppercorns, for instance)
        1 cup chopped celery
        1 cup chopped green onions
        2 bay leaves
        red pepper

        mix all ingredients, save shrimp, together to create marinade. Marinate shrimp over night in refrigerator.

        serve with toothpicks in pretty bowl as an appetizer or, for a gorgeous, wonderful salad:

        Arrange mixed greens (for this salad, I like baby lettuce and red leaf lettuce) on salad plate. ladle shrimp and marinade over the lettuce and garnish with sliced avocados and, if desired, fresh lump crabmeat.

        1 Reply
        1. re: Tom P
          AlaskaChick Dec 3, 2007 01:04 PM

          I made this for thanksgiving and can give it a hearty recommendation. the only thing I would do is add a splash of tabasco or go heavy on the red pepper for a bit more heat.

        2. f
          flibbertygibbet Dec 3, 2007 12:13 PM

          Any recipe with raw shrimp, except add the shrimp at the very end to just heat through. I don't think the shrimp should be too rubbery. You could do anything really.

          1. Glencora Dec 3, 2007 07:18 AM

            If you decide against pasta, I have a recipe for "smoky shrimp and avocado seviche" that calls for cooked shrimp. Dice avocado, chop red bell pepper, and jicama. Toss with lime and/or orange juice, chopped onion, cilantro, one tablespoon finely chopped canned chipotle in adobo, a little salt and sugar. Add the shrimp, serve with tortilla chips. Might make a nice light lunch.

            1. jnk Dec 3, 2007 05:20 AM

              Start by boiling up some linguine, Saute some garlic and onion in olive oil (doesn't every good recipe start this way?) until onion is transluscent, add some crushed red pepper andf a little more olive oil, then add shrimp at the end just to warm it up/ Add your undercooked pasta directly from boiling water, stir and add some aprm reg or whatever other hard chees you like and some fresh parsley. I know what I'm having tonight.

              1. Gio Dec 3, 2007 04:24 AM

                That was exactly my thought....a simple marinara with the shrimp. But then there's always a shrimp and rice/wild rice combo (chopped green pepper, mushrooms, onion, garlic sauteed first) using a cream sauce to bring it all together, fresh Italian parsely and grated cheese sprinkled over top...a salad of mixed greens, a loaf of crusty bread. Wine?

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